Description
A delightful Moroccan dish featuring tender chicken, crunchy almonds, and warm spices wrapped in crispy phyllo dough.
Ingredients
Scale
- 1 whole chicken
- 1 cup almonds, blanched and chopped
- 1 large onion, finely chopped
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
- 4 sheets of phyllo dough
- 4 tablespoons butter, melted
- 2 tablespoons honey
- Powdered sugar for dusting
- Fresh parsley or cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the chicken in a pot with water, onion, cinnamon, ginger, cumin, turmeric, salt, and pepper until tender.
- Once cooked, remove the chicken and let it cool. Shred the meat and mix it with chopped almonds, honey, and some of the cooking liquid.
- Lay one sheet of phyllo dough in a round baking dish, brushing it with melted butter. Layer 2-3 more sheets, each brushed with butter.
- Place the chicken mixture in the center. Fold the dough over the filling to create a parcel and brush the top with more butter.
- Bake for 25-30 minutes until golden brown.
- Before serving, dust with powdered sugar and garnish with fresh herbs. Enjoy!
Notes
Brush each layer of phyllo dough with butter for a rich flavor and flaky texture. Adjust spices to taste; add cayenne for heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg